The LUMI Set has been launched by Corbion Ingredients, Inc. as a replacement solution for titanium dioxide to support bakery applications that respond to an increasing shift away from the ingredient. The versatile baking solution is optimized for thick icings and string icings that would traditionally call for titanium dioxide (TiO₂) to make it optimized for regulatory requirements and market demands. The solution was developed by the brand's formulation scientists to support texture, stability and application performance bakers who rely on water-based icings to achieve high-quality, palatable results.
Vice President, Functional Systems at Corbion Abby Ceule spoke on the LUMI Set saying, "Titanium dioxide restrictions are creating real urgency for bakers, and we designed LUMI Set to give them a clear path forward. This isn’t just about compliance; it’s about making sure bakers can maintain the visual quality their customers expect while keeping pace with a regulatory landscape that’s changing fast."
Icing Stabilizer Bakery Solutions
The Corbion LUMI Set Replaces Titanium Dioxide for Bakers
Trend Themes
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Titanium-dioxide-free Formulation — Regulatory pressure around whitening agents is accelerating demand for alternative ingredient systems that preserve color, opacity, and product appeal without controversial additives.
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Clean-label Icing Performance — Bakery decoration is becoming a focal point for clean-label innovation as producers seek stable, visually consistent icings with fewer scrutinized ingredients.
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Functional Bakery Stabilizers — Advanced stabilizer blends are creating new possibilities for texture control, shelf stability, and application precision in water-based bakery systems.
Industry Implications
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Bakery Ingredients — Ingredient suppliers are positioned to reshape bakery formulation through replacement systems that combine compliance, performance, and consumer-friendly positioning.
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Food Regulation — Changing additive restrictions are influencing product development cycles and creating space for faster reformulation platforms across packaged foods.
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Commercial Baking — Large-scale bakeries face new differentiation opportunities through decorative products that maintain visual quality while aligning with evolving market expectations.